In a large mixing bowl, pour the yeast into the bowl and mix in the warm water (105℉) and the ½ teaspoon honey. Let sit for 5 minutes.Now, add the almond milk, ¼ cup honey, salt olive oil, and eggs to the yeast mixture. Whisk gently until combined. Then stir in the flour until you have to continue kneading with your hands to get a smooth dough. You will knead for about 10-15 minutes.
Coat the ball of dough in a thin layer of olive oil and set back in the bowl. Cover with a towel and let stand for 1 hour to rise.Punch down the dough, and cover again. Let it sit for another hour.Punch down the dough one last time, cover, and let sit for 10 minutes while you prepare the filling.
The Glaze
In a medium mixing bowl, blend all your glaze ingredients together. You should have a nice, thick, molasses-like filling when you are done mixing.
Putting It All Together
On a generously floured surface, roll out your dough. Again, be generous with the flour. If you are not, the dough will stick to your counter making the rolling process a real chore. Roll the dough into a rectangle. Cut with a knife if necessary and place the cut-offs in the center of the dough to be rolled back in with the rolling pin (no wasting good dough here!)Pour the honey mixture onto the middle of your rolled dough.Smear on your filling. Make sure it only touches 3 of the four sides of your rectangle.
Roll the dough, starting with the side that has the honey mixture up to the edge.When you get it rolled almost all the way, use your fingers to "paint" some water onto the edge of the dough that does not have any honey mixture on it. Give the dough one final roll so the dough will be "glued shut" by the water.Cut the roll into approximately 1-inch strips, and place each strip in an oiled baking pan or casserole dish. You want the dish to be too big for all your rolls as they will still need room for rising and baking. But don't go overboard, or your filling will seep out during baking. Better to have them fit snuggly after they have risen than still have too much room. Gauge accordingly.
Cover the dish with a towel and let the dough rise, one last time, for 1 hour.
Preheat your oven to 375° F.If using the pecans, sprinkle them on now. Place rolls in the oven and bake for 15-18 minutes.Allow to cool and squeeze some honey over the top of the rolls.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.